Method

Roast: Place roast on rack in roasting pan; pour in enough water to come 1/4 inch (5 mm) up side of pan. In small bowl, whisk together garlic, mustard, oil, Worcestershire sauce, salt and pepper; brush all over roast.

Roast in 500°F (260°C) oven for 25 minutes. Reduce heat to 275°F (140°C); roast for 50 to 65 minutes or until meat thermometer reads 140°F (60°C) for medium-rare, or 155°F (68°C) for medium. Transfer to cutting board; tent with foil and let cool. Thinly slice against the grain.
Caramelized Onions: In large skillet, melt butter with oil over medium-low heat; cook onions, salt and pepper, stirring occasionally, until tender and golden, about 45 minutes.
Horseradish Mayonnaise: In small bowl, whisk mayonnaise with horseradish. (Make-ahead: Refrigerate roast, onions and mayonnaise in separate airtight containers for up to 24 hours.)

Cut baguettes lengthwise in half; brush cut sides with horseradish mayonnaise. Top bottoms with half each of the roast beef, cheese, roasted peppers, caramelized onions and salad greens; sandwich with tops of baguettes. Cut each crosswise into quarters.

Herbed Cheese Pinwheels

These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

Phyllo Crab and Avocado Cups

The combination of crab, avocado and corn blends salty, creamy and sweet. Stuffed into crisp pastry cups, it gives you a dinner party–worthy starter in just 10 minutes. For the best results, use fresh crabmeat, which retains more flavour than frozen.

Method

Cake: In large bowl, beat butter with 1 cup of the sugar until fluffy. Beat in egg yolks, 1 at a time. Beat in sour cream and maple extract. In separate bowl, whisk together flour, baking powder, salt and baking soda. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk, to make stiff batter.

Maple Glaze: In bowl, mix maple syrup with maple extract; stir in icing sugar to make thick pourable glaze, adding up to 1/2 tsp water, a little at a time, to reach desired consistency. Pour over cake. Let stand until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)